4 – 6 Potatoes cut into wedges
1 Tbs olive oil
1-2 Tsp Paprika

Preheat the oven at 230c degrees for around 3 minutes.

Place potato wedges in a bowl, give a sprinkling of olive oil & paprika. Make sure the wedges are evenly coated.

Place the potatoes on the lower rack
Cook for 25-30mins until golden, turning occasionally.

Adding chopped garlic, chillies or herbs can help give different flavor.

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Ingredients

370g/13oz plain flour, plus extra for dusting

130g/4½oz wholemeal flour

1 tsp bicarbonate of soda

1 tsp salt

40g/1½oz butter, melted

1 tbsp black treacle

300–340ml/11–12fl oz buttermilk

(or alternatively use warm milk plus 1 tbsp lemon juice)

Preparation method

Preheat the oven to 200 – high rack – use extender

Place the flours, bicarbonate of soda and salt into a large bowl and stir together. Make a large hole in the centre of the flour mixture and pour in the melted butter and treacle, plus enough of the buttermilk to make a loose sticky dough.
Tip the dough onto a lightly dusted work surface. The dough will be quite sticky. Knead the dough for one minute, then shape it into a large ball with a taut, smooth top. Place the dough on a baking tray and flatten it a bit – I find the easiest way to do this is with a rolling pin.

Take a wooden spoon, put some flour over the whole handle, then hold it horizontally over the bread. Put the wooden spoon handle on top of the bread then push it down until you feel the baking tray at the bottom. This mark is the first half of the trademark soda bread cross. Repeat with a line at right angles to this.

Dust with some flour then bake in the oven for 30–40 minutes, or until the bread is brown, has risen nicely and the dough inside where the cross was made is not damp.

Serve fresh from the oven with butter and jam. This bread does not keep well, so is best eaten on the day that it is baked. If you have any left, it does make good toast.

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Vegetables of your choice
Water
Cooking foil (to wrap)
Butter/Olive oil

Clean and cut the vegetables as desired.
Brush each with melted butter/olive oil
Wrap a small amount of each vegetable portion in foil.
Before seal sprinkle 2 teaspoons of water into each package, seal tightly.

Place them directly on the wire rack and cook at 200 degrees C. Soft veggies such as courgettes and peas will cook in 15 to 20mins. Hard vegs, carrots etc will take 30-40 mins.

This goes fantastic with our Easy Roast chicken recipe here.

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Use all you normal dressing/Seasonings

Roast Potatoes

I Par boil mine then roast for 1hr @ 200c on the low rack just brush with a little olive oil to help with browning…..

Pork Chops

Cook at 200c on High rack for 20 mins… TURN CHOPS AFTER 10MINS
continue cooking for the 10 mins check meat is hot & cooked serve and enjoy…

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• Free download
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• Available now!

We have a special treat for you this Thursday evening. We have a FREE halogen oven recipe book, courtesy of Ideal World TV. This isn’t our own that, we are designing (need 5000 fans on facebook). But its a start to help you guys on the way. I know quite a few who got their halogen ovens over the Christmas holidays but are now stuck for recipes. So here it is. Download it HERE

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Ingredients

1 1/2 (6oz) cups flour
3 teaspoons baking powder
1/2 a teaspoon celery salt
1/2 a teaspoon sage
1/2 a teaspoon salt
1 teaspoon dried parsley
1 1/2 tablespoons margarine
1/4 pint (3/4 cup) water
1 1/2 tablespoons shortening

Method

Mix all ingredients in a large bowl using fork. Mixture is for 10 dumplings. Add the water then cut up the shortening. Drop into hot stew.

Cook in halogen oven for 10 minutes uncovered then cover with foil and cook for another 10 minutes. After the 20 min at 180c the dumplings are ready! Serve straight out of the oven.

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I use the Delia all-in-one method for sponge cakes plus a tablespoon of hot water (a tip given to me by a cake maker), spoon the mixture in to two 8 inch sponge tins.

I then place a tin on the lower rack of my JML HO and use the upper rack covered in foil to stop the cake from burning.

Time it for 30 to 35 minutes at 170 degrees (175 to finish it off if the its not fully cooked inside).

I find the results to be a golden sponge cake, light and fluffy.

My only gripe is that I can’t bake two at a time. So far I’ve cooked 3 sponge cakes using this method and they all are perfect.

1. For beginners, making cakes can seem a bit of a daunting prospect but, as with all cooking skills, once you’ve been taught the correct way, you can proceed without fear and have success every time. Using the wrong tins is probably the cause of 90 per cent of failures – for this quantity you will need two 8 inch (20 cm) diameter sponge tins, 1½ inches (4 cm) deep. Lightly grease them and line each one with a circle of silicone paper (baking parchment), also lightly greased.

2. For an 8 inch (20 cm) sandwich cake, start off by sifting 6 oz (175 g) of self-raising flour and a rounded teaspoon of baking powder into a very large mixing bowl, holding the sieve quite high to give the flour a good airing as it goes down.

3. Next, break 3 large eggs into the flour and add 6 oz (175 g) of caster sugar and 6 oz (175 g) of butter – the butter has to be at room temperature, so soft that the blade of a knife will make a deep impression straight away. Finally, add half a teaspoon of vanilla extract.

4. Now you just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture. This will take about one minute – if you don’t have an electric whisk, you can use a wooden spoon with a little more effort.

5. What you now end up with is a mixture that drops easily off the spoon when you give it a tap on the edge of the bowl. If it does seem a little too stiff, add 1-2 teaspoons of tap water and mix again.

6. Divide the sponge mixture equally between the prepared tins and level out the surface with a palette knife.

7. Place them on the centre shelf of a pre-heated oven – gas mark 3, 325°F (170°C) and bake for 30-35 minutes. Don’t open the oven door until 30 minutes have elapsed. To test if they are cooked or not, touch the centre lightly with your little finger. If it leaves no impression and springs back, the sponge is cooked.

8. Remove them from the oven then wait for about 5 minutes before turning them out on to a cooling rack and carefully peeling off the base paper.

9. Leave the sponge to get completely cold before you add your filling and topping.

Copyright to this recipe belongs to Delia Smith

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Preheat Halogen Oven to 180 deg C

7 oz Utterly butterly
7 oz Caster Sugar
7 oz SR Flour
3 TBSP cocoa powder ( mixed in warm water to make runny paste)
3-4 Eggs (weigh eggs so they are same weight as dry ingredients, 7oz)

Read the rest of the Chocolate & Vanilla Cake on our forums

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